Thursday, February 28, 2013

I won’t say this is a healthy brownie, but just a better choice. That is if you want to use less sugar for a fudgy moist brownie. Brownies typically need lots of butter and sugar for that delicious mouthfeel and when one uses sweet potatoes, it acts like a humectant that retains moisture and it also lends natural sweetness to the batter.

Wednesday, February 27, 2013

Grandaunt is the type of person who likes to repeat dishes. Don’t tell her you like it, if not you eat that at least 4 times in a week. Serious! Ask my brother about her infamous bean paste fish, he’ll puke if he ever thinks of that now. Or the ex workers of my mom’s salon who in the end got so sick of her Fish Paste Stuffed tofu that they picked the fish paste and left the vege carcass behind, and that made grandaunt furious. She has this notorious habit of repeating dishes and she hates it when people refuse to eat anymore. LOL.

Monday, February 25, 2013

A good and nutritious breakfast item. One that you can can prepare the day before, combine the batter and bake the next day for breakie.

I have achieved 4 Firsts with this simple quickbread. Sage, feta, sweet potato and nutmeg.

I’ve cooked with sage before, but never baked with it. I was totally taken by this recipe due to the use of sage in this. I have a huge sage plant in my garden. Almost 3 ft high now! I was glad the recipe called for amount of sage leaves, not counted in sprigs and that makes it easier to get the right amount. The fragrance is there, but not overpowering. It complements the bread very well.

The original recipe called for chevre, of which is a type of soft goat’s cheese. I can’t get that here and had to settle for feta, and even that is not real feta. It’s cow’s feta. Real feta is made with goat’s milk. I have never had feta before. I purposely went to buy some feta because I really wanted to try out this cake. The feta is really yummy and soft, but also salty. I might have broken up the cheese too much so can’t really get them in chunks in the bread.

Friday, February 22, 2013

I was infected by fellow blogger Bee Bee to cook glutinous rice. I saw her mouthwatering picture on Facebook and I just just just have to have some the next day. I can't have it on the same day as the rice needs some time to soak, and I already had my meals planned out that day.

This dish is tedious to do..but worth the effort. I hate slicing shallots and waxed meat is not that easy to cut, especially waxed duck. I made this small portion for family consumption, and posted a shot of it on FB. I didn't think much about blogging about it. But after a few nudges from fellow friends.. okay.. I'll do it. Luckily I still have a portion of rice left for photography, LOL!

Facebook is a contagious thing. It spreads calories, LOL.
I hope that my fellow FB friends will like it as much as I do.

Wednesday, February 20, 2013

I love aglio olio. The fragrant garlic makes this pasta dish soooo appetizing and not that cloying to eat. And when fusioned with Chinese sausage, double the enjoyment.
The Chinese sausage is used in place of bacon..and imagine honeyed bacon.. OOOOOooooooooo....

I chose to use spring onion instead of parsley to add more oriental touch to it. Remember to slowly cook the garlic until it dries up before you toss in the cooked pasta. If not, it won't be nice, seriously!

Friday, February 1, 2013

My MIL loves eating pickles, and so I made this jar of pickles to be served during reunion dinner as an appetizer.

Today's post is going to be short as I can't wait to be on break. LOL.

I used chinese cabbage, red radish, carrots, cucumber and chillies for this pickle. I wanted a pretty colour combination. The red radish's skin lost its pigment after pickling, sadly..but still has a pink hue